Again, I couldn’t find this recipe anywhere so here it is for you Matzoh balls fans:

 

3 eggs

6 Tbs Cold Club Soda

3 Tbs oil

pinch of ground wt pepper

pinch of salt (to taste)

1 tsp ground ginger

2/3-3/4 c. matzoh meal

2 1/2 – 3 c. Quarts chicken stock

 

Beat eggs lightly with club soda, add oil. Stir until well mixed.

Add salt and pepper. Gradually beat in the matzoh meal, a tablespoon at a time. When thickens to consistency of mashed potatoes, chill for 5-7 hours. Boil stock. With wet hands, make balls, drop gently into a medium brisk boil. Cover pot loosely and boil for 25 minutes.

Removed balls and store in fridge or freezer until you’re ready for Passover. Or throw in a variety of ingredients for matzoh ball soup right then and there.

There are three things Deer Valley is famous for- grooming, turkey chili and carrot cake. If you ever wanted to bring a little bit of the “difference” home you can pop into the local Smith’s, Fresh Market or The Market at Park City to pick up DV’s signature mixes and marinades or… you can test your culinary hand with these official recipes found in my own vault (I begged the chef when I was teaching there in the 90s).

 

Yield: (1) 9″ Round pan

DEER VALLEY’S CARROT CAKE WITH CREAM CHEESE FROSTING

4              Eggs

1.5 c        Sugar

.5 c          Oil

2 c           All-purpose flour

1 Tbsp      Cinnamon

.25 tsp     Baking Powder

.75 tsp     Baking Soda

.5 tsp       Salt

.5 c          Walnuts, ground

1 lb. (about 3-4)    Carrots, grated

PROCEDURES:

Prep the pan by brushing with butter and dusting with flour. Line with 9″ parchment paper circle.

Beat sugar and eggs until thick and light in color

Add oil slowly

Sift dry ingredients and add. Scrape bowl well. Add nuts and carrots and mix well.

Pour into prepared pan

Bake at 350 degrees until cake springs back, about 20 minutes. Cool.

FROSTING:

5oz            Soft butter

1 lb, 4 oz    Soft cream cheese

1 tsp          Vanilla

12oz          Powdered Sugar

PROCEDURES:

Cream butter at high speed 5-10 minutes until soft and smooth. Scrape bowl.

Add cream cheese, beat until smooth and lump free, scraping bowl several times

Add vanilla

Add sifted powdered sugar, beat 15 seconds at low speed, then 15 seconds at high speed.

 

Here’s yet another recipe I wasn’t able to ‘pin’! This one came out of an April 16, 2000, issue of Parade Magazine. Enjoy!

 

Zesty Lasagna

Lasagna freezes well, so make a double batch to have on hand. This meat sauce is great served over any pasta.

Type: Main Course
Courses: Pasta
Serves: 8 people

 

I saved this clip for Tuscan Style Artichokes from a 1999 Food Section recipe but couldn’t find it online to Pin. So here it is for everyone!

 

Ingredients

• 3 med artichokes, 8 to 10 ounces each
• Juice of 1 lemon
• 1/2 cup olive oil
• 3 Tbs white wine vinegar
• 1/4 cup dry white wine
• 3 large cloves garlic, thinly sliced
• 1 Tbs chopped fresh parsley
• 1 Tbs chopped fresh thyme
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Breadcrumbs/Parmesan for garnish

 

 

Directions

• 1

Preheat the oven to 450°F

• 2

Cut each artichoke into quarters lengthwise, dropping them immediately into a bowl of water with the juice of 1 lemon, to avoid discoloring. With a small sharp knife, scoop out and discard the hairy choke.

• 3

In a large saute pan, mix the oil, vinegar, wine, garlic, parsley, thyme, salt and pepper. Arrange the artichoke quarters in one layer with one cut side facing down, in the saute pan. Place the pan on the stove top and bring the mixture to a boil over high heat for about 30 seconds. Then place the pan in the oven and roast the artichokes, turning once so that the other cut sides face down, until golden brown and barely tender, about 15 minutes total. The artichoke quarters may be prepared to this point several hours ahead and set aside at room temp.

• 4

Pick the artichoke quarters (with tongs, if hot) and allow any excess oil to drip away, Grill the hearts directly over high heat, turning occasionally, until they are nicely browned, 4 to 5 minutes. Sprinkle with breadcrumbs and Parmesan. Serve warm.

 

Clear your calendar and close the kitchen.

Park City Area Restaurant Association’s “Dine About” returns for its third straight year October 1- 11. This 11-day food extravaganza features affordable and delicious two-course lunches and three-course dinners from some of your favorite area restaurants.

The prices can’t be beat: just $10 or $15 per person for each lunch, and $20 or $40 per person for each dinner. “No coupons, no punch cards, no strings attached — simply walk in, ask your server for a Dine About menu, and enjoy,” PCARA executive director Ginger Ries said. “It’s such a great way for diners to check out new restaurants or revisit old favorites, and an excellent chance for restaurants to recruit a whole host of new fans.”

Nearly 30 restaurants have signed on to participate including: Billy Blanco’s, Chimayo, The Eating Establishment, The Brass Tag, Grappa, Grub Steak, Lespri Prime Steak Sushi, Powder at Waldorf Astoria, Riverhorse and Wahso. And, to entice your culinary experience even more, Dine About has partnered with Stay Park City to offer lodging choices so you can bring your bottle(s) of wine and stay the night.

To take advantage of the special offers, visit www.stayparkcity.com/lodging/dineabout. Restaurants are still signing up to take part in the Dine About so make sure you call your favorite spot to see if they’re participating this year.